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Cauliflower Rice Biryani Recipe
Rini
Cauliflower rice perfectly blended with vegetables and spices
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
Indian
Servings
4
people
Calories
435
kcal
Ingredients
1x
2x
3x
2
Tbsp
Canola Oil
1
tsp
Black Mustard seeds
1
tsp
Cumin Seeds
2
Curry Leaves
Optional
1
Tbsp
Turmeric
1
Tbsp
Vegan Cane Sugar
1½
tsp
Red Chili Powder
¼
Red Onion
Julienne
2
Thai Chili Pepper
Optional, cut into small pieces
1½
Tbsp
Garlic
crushed or shredded
1
Tbsp
Ginger
crushed or shredded
1
tsp
Cardamom Seeds
3
Mini Sweet Peppers
Julienned, I used 2 orange and 1 red colored
2
tsp
Salt
1
Cup
Baby Potatoes
See Notes
½
Cup
Kale
finely chopped
1
Cup
Baby Sweet Peas
Add frozen, do not thaw
8
Oz
Tomato Sauce
1 small can, Unsalted
3
Tbsp
Water
1
Tbsp
Coriander-Cumin Powder
1½
tsp
Garam Masala
5
Cups
Cauliflower Rice
About 3/4 of a small cauliflower head
¼
Cup
Coconut Milk
For the Garnish (Do not omit!)
½
Cup
Sweet Coconut Flakes
¼
Cup
Cashew Halves
Unsalted
¼
Cup
Almond Halves
Unsalted
¼
Cup
Red Onions
Finely Chopped
1
tsp
Cilantro
Finely Chopped
2
Tbsp
Lime Zest
⅛
tsp
Salt
Optional
2
Tbsp
Golden Brown Raisins
1
tsp
Agave
Instructions
In a food process or blender, add the cauliflower florets from about 3/4 of a small head of cauliflower
Grind it finely. Should be consistency of couscous.
Heat a large pan with a wide base on medium heat
Add the oil and heat for 30 seconds
Add the mustard seeds and wait for them to pop
Add the cumin seeds, curry leaves, sugar, turmeric and red chili powder
Add the onions and caramelize them for about 2 minutes
Add the Ginger, Garlic and Cardamom Seeds. Saute for 30 seconds
Add the mini sweet peppers and cook them for about 1 minute
Add the potatoes and cook for about 6 minutes or until the potatoes are tender
Add the Kale, peas, tomato sauce and water
Add the coriander-cumin powder and garam masala
Add the cauliflower rice and coconut milk
Mix well and adjust for your taste, if needed
Close the lid to the pan and let it cook on medium heat for about 15 minutes or until the cauliflower rice has been cooked
Stir it occasionally in those 15 minutes
While the cauliflower rice is cooking, mix all the Ingredients of the garnish and set it aside.
Turn off the heat and garnish it. Serve Immediately
Notes
- I used baby honey gold potatoes. I cut them into small cubes so that they cook just as quickly as the cauliflower rice. Also, I kept the skin on.
Nutrition
Calories:
435
kcal
Carbohydrates:
52
g
Protein:
13
g
Fat:
22
g
Saturated Fat:
7
g
Sodium:
1655
mg
Potassium:
1473
mg
Fiber:
12
g
Sugar:
23
g
Vitamin A:
2380
IU
Vitamin C:
178.3
mg
Calcium:
133
mg
Iron:
5.7
mg
Keyword
biryani recipes, how to make biryani?, what to make with cauliflower rice?
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